Greek yogurt roasted potatoes with chili and thyme

Name: Greek yogurt roasted potatoes with chili and thyme
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: Slovak
Ingredients: 4-5 Potatoes; 2 tbsp Vegetable oil; 2 tbsp Greek yogurt; 1 pinch Salt; 1/4 tsp Hot chili pepper; A little Dried thyme; 1/2 tsp Mint

Potato wedges coated in Greek yogurt, oil, hot chili pepper, thyme, and mint, then roasted at 200°C (400°F). A side dish for 4.

Slovak cuisine · Translated from Slovak · October 24, 2026

Save on Pinterest

Recipe at a glance

Prep time: 30 min
Cook time: 30 min
Total time: 1 hr
Temperature: 200 °C (400 °F)
Servings: 4 servings
Difficulty: Easy

Jump to recipe

Potatoes roasted with Greek yogurt, hot chili pepper, and thyme are a variation on a classic side dish, ready in about 30 minutes. Cut the potatoes into thin wedges and coat them in a light marinade of oil, Greek yogurt, salt, a pinch of hot chili pepper, dried thyme, and mint. Spread them evenly on a parchment-lined baking sheet and roast at 200°C (400°F). Adjust the seasoning to taste, using less hot chili pepper for children.

Instructions

Tip: tap a step to mark it as done.

Preheat the oven to 200°C (400°F). Combine all the marinade ingredients to make a light marinade and season to taste.
Peel the potatoes, cut them into thin wedges, and spread them evenly on a baking sheet lined with parchment paper.
Brush the potatoes with the prepared marinade and roast in the preheated oven until golden, about 30 minutes.

Tip: Turn the wedges halfway through roasting. They are done after about half an hour, when a fork slides in easily and the yogurt coating turns golden around the edges.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 201 kcal
Protein: 4.2 g
Carbohydrates: 30 g
of which sugars: 1.7 g
Fat: 7.6 g
of which saturates: 1.0 g
Fiber: 3.6 g
Salt: 0.5 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Pečené zemiaky v gréckom jogurte s feferónkou a tymianom